Sunday, June 29, 2008
Violet, you're turning violet Violet
I took this shot a few weeks ago when the berries just started to turn from green to blue. Now our two little blueberry bushes are loaded with fresh juicy berries. As some of you know, I'm not a fan of "mooshy" fruit, so it was my preference to not have blueberry pie for the first harvest... but C and I came up with a great alternative for the little purple jewels - Blueberry Scones.
Not in the mood to search far, I punched in "blueberry scone recipe" into Google and went with the first one that popped up. Luckily it turned out to be a tasty biscuity-type scone recipe from a B&B in Ferndale, California - the Gingerbread Mansion Inn.
Click Here for Printable Recipe
4 cups flour
3 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2/3 cup butter
1 large egg
1 1/2 cups half & half
1 1/2 cups fresh (or defrosted) blueberries
Additional sugar for topping
Heat oven to 400 degrees. Grease two large baking sheets.
In large bowl, combine flour, sugar, baking powder, salt, and cream of tartar. With pastry blender, cut in butter until mixture resembles coarse crumbs.
Separate egg - placing egg white in cup and yolk in a small bowl. With fork, beat egg yolk; stir in half & half. Add yolk mixture to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.
Turn dough out onto lightly floured surface, and knead gently several times. Gently knead in blueberries.
Divide dough in half; pat out each half into an 8-inch round, and cut each into 8 wedges. Place scones on greased sheet. Pierce tops with a fork. Brush with reserved egg white and sprinkle with sugar. Bake 15-18 inches, or until golden brown.
Recipe Courtesy of Gingerbread Mansion Inn